Steps away from the Herald Square subway station, Sweet Graffiti is serving up a rainbow of desserts from cuisines across the globe. Adjacent to the Martinique New York on Broadway, Pastry Chef Romina Peixoto’s shop has something for everyone.
This twist on my favorite focaccia recipe, by the Food Network’s Anne Burrell, celebrates fresh spring produce.
These cookies are so gooey, buttery, and addictive, you would never guess they were made with whole wheat flour and olive oil (there’s no butter in them at all!) Both ingredients, along with maple syrup, brown sugar, and pecans, add an earthy, complex flavor to an otherwise classic cookie.
In this one-bowl blondie recipe, tahini replaces butter, and finely ground almonds substitute for all-purpose flour. The flavors of almond and tahini, a sesame paste used in Middle Eastern savory cooking, might seem like a surprising combination in a dessert, but together they are complex and delicious. Brown sugar and chocolate chunks add just the right amount of sweetness.
Every week, I share homemade treats with my coworkers.
I recently came across a recipe for flourless cookies with only three ingredients: peanut butter, sugar, and an egg.
A couple weeks ago, I used my “perfect pizza crust” recipe to bake garlic knots, and there was no looking back: garlic knots are now a permanent fixture at pizza night.
Peaches and blue cheese may sound like a strange combination. But the sweet and sharp flavors pair perfectly in these savory galettes.
Homemade pizza is a crowd-pleaser at just about any social gathering.